Ono Lime Grill (Print)

Juicy Ono fillets grilled just right with tangy lime, pink Himalayan salt, and a splash of olive oil for an easy Hawaiian treat.

# Ingredients:

01 - Zest from one lime

02 - A few pinches of Himalayan pink salt, to your liking

03 - Juice from half a lime, plus extra if you feel like it

04 - Freshly cracked black pepper to taste

05 - Ono fillets

06 - Olive oil or your preferred cooking oil, for brushing on

01 - Heat your grill to a medium-high setting.

02 - Quickly rinse off the Ono fillets and dab them dry carefully.

03 - Take a basting brush and put a thin coat of oil on both sides of the fish.

04 - Add a light sprinkle of black pepper and a dash of Himalayan salt to both sides of each fillet.

05 - Use a zester or microplane to scrape the lime skin and sprinkle that zest evenly over the fish.

06 - Let half a lime juice drip all over the fish and let it soak for 15 to 20 minutes.

07 - Lay the fillets on the grill. Cook each side for about 5-7 minutes, making sure they flake easily but still keep some moisture.

08 - Take the fish off the grill. Drizzle with extra lime juice if you want, and eat right away.

01 - Flip the fish gently so it stays intact and doesn’t break apart.

02 - Set the cooked fish aside for a couple of minutes to bring out the flavors.